Pesto Chicken Kabobs with Quinoa & Cherry Tomatoes

Grilled cherry tomatoes add a perfect hit of acidity to this flavorful chicken dish, while white quinoa brings additional protein and fiber–making for a balanced and delicious plate.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

1 recipe Classic Pesto Genovese, recipe; divided

1 cup white quinoa

2 cups chicken bone broth

½ teaspoon coarse kosher salt

2 tablespoons extra-virgin olive oil, divided

½ teaspoon crushed red pepper

1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces

16 cherry tomatoes on the vine

¼ cup thinly sliced green onions, plus additional for garnish

1 cup halved red and yellow grape tomatoes

Flaky sea salt, for garnish

Fresh lime wedges, for serving

Directions

Prepare Classic Pesto Genovese recipe as directed; set aside.
Place quinoa in a fine mesh sieve. Rinse under cold running water; drain well. Transfer to a medium saucepan. Add bone broth and salt; bring to a boil over medium-high heat; reduce heat to low. Cook, uncovered, for 15 to 20 minutes or until broth is absorbed; cool slightly.
In a medium bowl, stir together ¼ cup pesto, 1 tablespoon olive oil and crushed red pepper. Add chicken; stir to coat. Marinate at room temperature for 30 minutes, stirring occasionally.
Preheat grill with a greased grate for direct grilling over medium heat (350°F). Thread chicken onto 8 (12-inch) metal skewers; discard marinade. Brush cherry tomatoes on the vine with remaining 1 tablespoon olive oil.
Grill chicken kabobs for 12 to 15 minutes or until chicken reaches 165°F, turning occasionally. Grill cherry tomatoes for 2 to 3 minutes or until slightly charred. Brush chicken with remaining ¼ cup pesto.
To serve, fluff quinoa with a fork; add ¼ cup green onion and toss to combine. Divide quinoa mixture among 4 serving plates. Top each with 2 chicken kabobs, 4 cherry tomatoes on the vine and a few grape tomato halves. Garnish with additional green onions and flaky sea salt; serve with lime wedges, if desired.